Southwest Chicken Chopped Salad

I still remember the first time I made this Southwest Chicken Chopped Salad because it was on a hot summer afternoon and I wanted something fresh yet filling so instead of turning on the oven I decided to fire up the grill and make juicy chicken with a smoky char and toss it over crisp greens with all my favorite colorful toppings so the moment I took that first bite I knew this would be a regular on my table.

What I love most about this salad is how every bite bursts with a mix of textures and flavors so the creamy avocado blends with sweet corn and juicy tomatoes while the black beans add heartiness and the tangy dressing ties it all together so it feels like a complete meal without feeling heavy and it is just as perfect for lunch with friends as it is for a quick weeknight dinner.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Romaine lettuce – The fresh and crunchy base that holds everything together.
• Grilled chicken breast – Adds lean protein and smoky flavor.
• Cherry tomatoes – Juicy pops of sweetness in every bite.
• Avocado – Creamy richness that balances the tangy dressing.
• Black beans – Hearty and filling, adding fiber and protein.
• Corn kernels – Sweet bursts that brighten up the salad.
• Red onion – Adds a sharp, zesty bite.
• Southwest dressing – The flavor-packed finishing touch.
• Tools You’ll Need
• Grill pan or outdoor grill – For perfectly charred chicken.
• Cutting board – To chop the vegetables neatly.
• Sharp knife – Essential for slicing chicken and dicing avocado.
• Salad spinner – To dry the lettuce so it stays crisp.
• Large salad bowl – For tossing everything together.
• Tongs – To handle the chicken easily and mix the salad gently.

Instructions

Step 1

I start by seasoning the chicken with my favorite Southwest spice mix and preheating the grill pan over medium-high heat.

Step 2

I grill the chicken for about 5–6 minutes on each side until it’s cooked through and has nice grill marks, then I set it aside to rest before slicing.

Step 3

While the chicken cools slightly, I wash and chop the romaine lettuce, then spin it dry to keep it crisp.

Step 4

I halve the cherry tomatoes, dice the avocado, thinly slice the red onion, and drain the black beans and corn.

Step 5

In a large bowl, I arrange the lettuce as the base, then layer on the tomatoes, avocado, onion, beans, and corn.

Step 6

I slice the grilled chicken into strips and place them on top of the salad.

Step 7

Finally, I drizzle the Southwest dressing generously over everything and toss gently before serving.

Tips

I like to marinate the chicken for at least 30 minutes for extra flavor.

You can swap the romaine for mixed greens or spinach for a softer texture.

For extra crunch, I sometimes add crushed tortilla chips just before serving.

Ways to Serve

Serve as a main dish for lunch or dinner with warm bread on the side.

Wrap in a large tortilla for a portable meal.

Pair with a chilled iced tea or lemonade for a refreshing combination.

Frequently Asked Questions

Can I make Southwest Chicken Chopped Salad ahead of time?

Yes, but keep the dressing separate until serving to maintain freshness.

Can I use rotisserie chicken instead of grilling?

Absolutely, it’s a great shortcut for busy days.

What can I use instead of Southwest dressing?

A chipotle ranch or creamy cilantro lime dressing works wonderfully.

See You in the Kitchen

I hope you give this Southwest Chicken Chopped Salad a try because it is fresh colorful and full of flavor and I think you’ll love how easy it is to prepare and how satisfying it feels to eat. I’d be happy to hear how yours turns out so feel free to share your results!

Happy Cooking!

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